Carrot Cake
The best Carrot Cake recipe is extra moist from buttermilk and crushed pineapple and is slathered in the most amazing cream cheese frosting. This is my birthday cake every year!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F (180°C). Prepare three 8 inch cake pans* by lightly coating with cooking spray then lining with parchment paper.
Wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.Â
Dry ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
Combine: Add the dry ingredients to the wet ingredients then mix until incorporated. Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.Â
Bake: Pour the batter into prepared pans. Bake on center rack until a toothpick inserted into comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.Â
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Notes
Omit Pineapple: crushed pineapple adds a sweetness and keeps it moist, but you could use unsweetened applesauce as a substitute.
Nuts & Raisins are optional. You could also add walnuts or coconut. I prefer raisins inside my cake and the nuts only on the outside.
9×13 Carrot Cake: Grease a 9×13 inch baking pan then pour in some of the batter, but don't overfill. Use the rest of the batter to make a few cupcakes. Bake the cake for 35-45 at 350°F (180°C). Test with a toothpick, it should come out clean.
Two Layer Carrot Cake: Divide batter in half and pour into two parchment lined and greased 9″ round cake pans. Bake at 350°F (180°C) for 30-40 minutes, or until the toothpick comes out clean.
Carrot Cake Cupcakes: Place cupcake liners in muffin pan and fill 3/4. of the way with batter. Bake at 350°F (180°C) for 18-25 minutes.
Make Ahead Instructions: The whole cake tastes great made a day in advance. The frosting will keep in the fridge for 3-4 weeks.
Freezing Instructions: Wrap cooled cake rounds in plastic wrap then place in a freezer safe bag and freeze for up to 3 months. The frosting can be frozen for up to 3 months as well. Remove frosting from fridge 1-2 hours in advance, to come to room temp. I like to frost the cake rounds while they're frozen.
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Reviews from the Original Source
Can I sub regular milk?
I used a bunt pan and the rest into cupcakes
I had made the German chocolate cake from this site and it was so good that I couldn't wait to try the carrot cake. Man o man! I've not been disappointed. That is a stupendous cake as well.
I did make 1/3 of the recipe into a dozen "muffin tops" and used the cream cheese to make whoopie pies. Fantastic for eating out of hand 👌 The other 2/3 was baked into traditional cake layers and are in the freezer.
Then last night, I dreamed that I made both cakes into whoopie pies and my guests could mix & match the chocolate, the coconut & the cream cheese fillings with the chocolate and/or carrot muffin tops to their preference. Can't wait!!!
Thank you.
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